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–+ servings

Grilled Quail with Pomegranate and Fresh Herbs

Quail is one of Greece's great underappreciated grill birds -- small, fast-cooking, and intensely flavored with dark, rich meat that takes a glaze beautifully.
Print Recipe
Course: Main Course
Cuisine: Greek
Servings: 4 servings
Calories: 445kcal

Ingredients

  • 8 whole quail butterflied (spine removed, pressed flat -- or ask your butcher)
  • 3 tbsp extra-virgin olive oil
  • 2 garlic cloves minced
  • 1 tsp each dried thyme and dried oregano
  • Salt and cracked black pepper
  • 3 tbsp pomegranate molasses (or 2 Tbsp sugar-free pomegranate syrup)
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp fresh rosemary minced
  • 1 tsp fresh thyme
  • 1 small garlic clove grated
  • Pinch of sea salt
  • To serve: fresh pomegranate seeds mint leaves, and lemon

Instructions

  • Butterfly quail: using kitchen scissors, cut down each side of the backbone and remove it. Press the bird firmly flat with your palm.
  • Rub quail with olive oil, garlic, thyme, oregano, salt, and pepper. Marinate 30 minutes.
  • Whisk all glaze ingredients together.
  • Grill quail breast-side down on high heat 4-5 minutes. Flip and cook skin side 4 minutes. Brush with glaze and cook 2 more minutes per side until caramelized.
  • Internal temperature should reach 165F (74C). Rest 3 minutes.
  • Arrange on a platter. Scatter pomegranate seeds and fresh mint over the top. Serve with lemon wedges.

Nutrition

Serving: 2quail | Calories: 445kcal | Protein: 44g | Fat: 28g | Fiber: 0.5g
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